Prepare the asparagus: cut the bottom hard portion of the stem and throw away. Wash asparagus thoroughly and remove any dirt under running water. This step is optional, if you wish the asparagus to be tender, you must boil them in a in a pot with plenty of water with salt for 2 minutes. Strain the water and save the asparagus for later use.
Season shrimp with garlic, lemon juice, leek, salt and pepper.
In another small bowl, prepare the butter sauce: add coconut aminos, grated ginger and butter. Put it in the microwave for 10 seconds until the butter melts. Mix until a homogeneous mixture is formed.
Prepare a cooking tray, cover it with aluminum foil and sprinkle over a little bit of oil. Put the asparagus close to each other over the lower part of the tray as shown in the picture. Place the shrimp on the upper part and cover with the rest of the butter sauce. With a cooking brush, brush the asparagus and shrimp with butter sauce.
Bake for about 10-15 minutes or until the shrimp turn pink. Remove from oven and serve.